Jackie Koch found the solution to her health issues by chance in March 2008, was diagnosed with celiac disease in May 2008, and has researched celiac disease and gluten-free living extensively. She works to dispel myths about gluten and to help
...

Jackie Koch found the solution to her health issues by chance in March 2008, was diagnosed with celiac disease in May 2008, and has researched celiac disease and gluten-free living extensively. She works to dispel myths about gluten and to help others who must eliminate it from their diets. Contact her at jskoch@tc3net.com.

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Jackie Koch

Nov. 17, 2012
3:26 p.m.

One of the things I missed most on Thanksgiving, after going gluten-free, was the stuffing. I used to love the pungent, herbal bread/celery/onion mixture, and it just didn't seem like Thanksgiving without it. Fortunately, I found a recipe last year that turned out better than I expected, thanks to Shauna James Ahern (aka The Gluten-Free Girl). Here it is, with a link to an iVillage post where it is also shared. And yes, gluten-free bread is expensive (often $4 -$5 per loaf) but for once a year, this is so worth it!Gluten-Free Stuffing (The Gluten-Free Girl)
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled.2 large ribs celebry, medium diced1 large yellow onion, diced2 tablespoons good olive oil2 tablespoons garlic, finely chopped1 tablespoon fresh rosemary, finely chopped (I used dried - use 1/2 tablespoon to start and add more if desired)1 tablespoon fresh thyme, finely chopped (same as rosmary - I used less of the dried version)1 tablespoon fresh sage, finely chopped (ditto on this - I used less of the dried)2 cups (depending on preference) chicken stock (or veggie broth, if you are vegetarian)1 egg yolk1/2 teaspoon salt1/2 teaspoon pepper (I used a bit less than 1/2 tsp)
Sautee the onion and celery in olive oil on medium-low heat until they are translucent. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock (or veggie broth) to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces (1/4 to 1/3 cup) of the stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the stock to the egg mixture.
Add the cooled celery, onion and herb mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands, or a spoon, to coat the bread. Add the salt and the pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425 degrees, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean. Serves six to eight people.Note: When I made this, I needed a LOT more chicken broth than the 1 cup the recipe originally called for. I added more, because I had pretty big loaves of gluten-free bread. You can adjust according to how you like your stuffing, but I think it needs at least 2 cups - or more - of broth.
http://www.ivillage.com/gluten-free-stuffing/3-r-297677#

Another favorite of mine is Baked Apples and Sweet Potatoes. This goes well with many Thanksgiving dishes. I used organic frozen apple juice concentrate instead of the apple cider, and eliminated the brown sugar, and it was excellent. The recipe is from StrongWomen.
Baked Apples and Sweet Potatoes
2 cups baking apples (3-4 apples)
2 cups sweet potatoes (3-4 medium-sized)
1/2 cup apple cider
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon butter, melted
1/4 cup firmly packed brown sugar
Peel, core, and cut apples into medium-sized pieces. Peel and cut sweet potatoes into small pieces. Toss all ingredients in a large mixing bowl, and pour into deep baking dish. Cover and bake at 350 degree for 45-60 minutes, until tender (drain excess juice if necessary). Serve as a side dish with roasted turkey or other main course. Serves 6
I hope your Thanksgiving is happy and free of gluten! Enjoy!